Rice is a huge crop in the South, especially in the Arkansas/Louisiana area. Mahatma is one of the most recognizable brands, generally associated with Cajun & Creole food. But when you have a lot of a crop in one area, you find as many ways as possible to use it. I haven't seen a rice fritter in quite a while, but I haven't hard a warm bowl of rice pudding in several years. There's a few things you have to decide when you're making rice pudding. If you don't like Mahatma or other normal white rice, you could switch it up and use basmati like Loveless. I prefer my pudding made with cinnamon, but some people just top it with cane syrup. Whatever you do, don't you dare put raisins in my rice pudding! I just don't get it.
inspired by DamGoodSweet
2 1/2 cup canned coconut milk
1 cup almond milk
1 cup long grain white rice (I prefer Mahatma)
1/3 cup sugar
1 tsp vanilla bean paste
1/2 tsp cinnamon
sprinkle of sea salt
Combine all ingredients in a sauce pan and bring to a boil over medium heat. Once boiling reduce heat to low, cover, and cook for 20 minutes, stirring every 3-5 minutes to keep rice from sticking to bottom of pan. Because coconut and almond milk both get pretty frothy, you might not be able to keep the cover on your pan. It will take a little longer, but just keep cooking until the rice is done. Remove from heat, stir, and leave covered for ten minutes. Portion into 4-6 small cups. Serve immediately with an additional sprinkle of cinnamon.
If you need to make this ahead of time, you can reheat the pudding but you will need to add additional milk to bring it back to the proper consistency.